BLT Egg Salad

I recently started eating hard boiled eggs. I have hated them my whole life ( like hated to the point that I’d make grossed out faces at my sister while she ate them).
I don’t know what happened, but over the last few months I have developed a taste for them. So never having touched egg salad in my life, I set out to create a good one that I’d want to eat again and again. I have no clue what regular egg salad tastes like, but I can tell you this one is delicious.

BLT Egg Salad
2 hard boiled eggs
1 Tbsp homemade bacon mayo (make mayo the way you normally do but sub bacon grease for half your oil)
1 Tbsp teeny dices of red onion
2 Tbsp teeny dices of celery
5 grape tomatoes, quartered
4 slices pastured bacon, crumbled
Pepper to taste

Mash up the eggs in a large bowl.
Add the rest if the ingredients and mix.
Serve with veggie scoops or lettuce boats (romaine works great).



Butternut Apple Harvest Soup

Fall is in full swing. Our heat is turned on, and the comfort food eating is in full force–without the gluten and dairy, though! You absolutely don’t need them.
Do yourself a favor and pick up Against All Grain by Danielle Walker. She has a fantastic New England Clam Chowder that’s dairy and gluten free. It’s amazing.
Another soup I love is butternut squash bisque. A friend of mine was raving about a recipe she made with the squash from her farm share. The ringer for me was that her kids love it. SOLD. I’ll try anything to get my kids to eat more veggies. The problem with this recipe was that there was dairy, white potato, and wine. So I subbed them out an recreated the recipe a bit. The result was delicious. And yes my kids (all but the 3 year old) liked it. Win 🙂


Paleo Butternut Apple Harvest Soup
2 tablespoons coconut oil
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 medium sweet potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, cubed
1 quart chicken stock
1/4 c apple cider
1/2 cup coconut cream (scrape from top of can)
1/2 teaspoon ground nutmeg
salt and pepper to taste


Melt oil in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
Add sweet potato, squash, carrots, apple, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot.
Once the soup has been pureed, return it to the pot and stir in cider and coconut cream.
Season with nutmeg, salt, and pepper; simmer gently for 5 minutes.
Serve hot with Elanas Pantry’s almond flour biscuits.

Paleo 101: Roasted veggies

Another Paleo 101 post for those who are new. About once a week I like to take a big batch of veggies and roast them. They can then be a side dish for various meals, used in omelets, puréed into a soup, or sit on top if a “pizza” crust. You can also top them with balsamic and crumbled bacon, mash them up and put a piece of grilled steak on top.
They are super versatile, and totally delicious. Below my basic recipe. Feel free to tweak it and add in things you like or take out things you don’t.
Be creative!
Squash, mushrooms, Brussels spouts, and celery root are great in addition to the basic recipe.

Basic Roasted Veggies
1 sweet potato, peeled and cut into 1 inch cubes
1 yellow onion cut into 1 inch cubes
3-4 parsnips, peeled and cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch cubes
2 Tbsp fat of choice (ghee, coconut oil, bacon grease all work)
1tsp salt
1tsp pepper

Preheat oven to 400 degrees
Place all veggies in a large bowl.
Melt fat and pour over veggies.
Add salt and pepper and toss to coat.
Pour into a glass lasagne pan and roast for 35-45 mins (until browning and sweet potatoes are tender).



Pumpkin Granola

Yeah yeah yeah…another fall recipe. I know, but it really is my favorite time of year.
In our house cereal is a big . So here’s our recipe for a great fall inspired Paleo-friendly pumpkin granola. Sprinkle it on berries, top it with whipped coconut milk, or add some almond milk and eat it like you would cereal. Or just eat it plain while chilling on the couch. Whatever you do, you will love it!



3 cups raw nuts (I use whatever I have–usually a combo of macadamias, pecans, almonds, pistachios, and cashews)
1 cup coconut flakes
1/2 cup raw sunflower seeds
3/4 cup raisins
5 dates, chopped
1/3 cup pumpkin purée (canned is fine)
1/3cup real maple syrup
1Tbsp coconut oil
2 1/2 Tbsp pumpkin pie spice, divided
1/2 tsp sea salt
1/2 tsp nutmeg
1 tsp cinnamon

In a large bowl, combine your nuts, coconut, sunflower seeds, raisins, dates.
In another bowl whisk together the pumpkin, maple syrup, and coconut oil.
Pour wet mix into nuts, add spices (only add half the total pumpkin pie spice).
Mix until everything is combined.
Pour out onto a well greased parchment lined cookie sheet.
Bake at 275 for 45 mins to an hour, stirring every 15 mins.
When done sprinkle remaining pumpkin pie spice on top of granola while it cools.
Keep in an airtight container in the pantry.